Raspberries have acquired a sentimental meaning to me, and I have raspberries tattooed on my shoulder as an ode to both my late mother and late grandmother. I also think of them every time I wind up with some in my kitchen. The dramatic red color these raspberry-macerated onions yield is really something. Like, stop-you-dead-in- your-tracks something. Here, I use them with grilledzucchiniandSwiss chard, but you can serve them with everything fromgrilled chickento charcuterie.
This recipe was excerpted from'Prairie' by Dan Clapson and Twyla Campbell. Buy the full book onAmazon.
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What you’ll need
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Honey
$11 At Amazon
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Mixing Bowls
$40 At Target
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Kettle Charcoal Grill
$155 $139 At Amazon
Ingredients
Serves 4 to 5
For the raspberry-macerated onions
For the grilled Swiss chard and zucchini
Make the raspberry-macerated onions
步骤1
Place the raspberries, onion, garlic, oil, honey, and salt in a medium bowl and mix well with a spoon, mashing the rasp- berries as you go. Once the honey and salt have dissolved, cover and let sit for a minimum of 1 hour. (Leaving the mixture covered overnight at room temperature will result in more deeply colored onions and a more intense flavor.) The onions will soften and take on the color of the raspberries. They will keep in the fridge for up to 1 week.
Make the grilled Swiss chard and zucchini
步骤2
Heat a barbecue to high (or to 425°F if your barbecue has a more exact temperature control).
Step 3
Place the Swiss chard and zucchini pieces in a large bowl, drizzle with the oil, sprinkle with the salt, and then toss until evenly coated.
Step 4
Place on the grill and cook for 3 to 4 minutes, turning at the halfway point. Watch the edges of the Swiss chard for over-charring. Crispy leaf edges are okay, but the hearts of the chard pieces should still be tender. Coarsely chop the chard after grilling. Transfer to a platter and serve with the raspberry-macerated onions.
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